I thought this was a very good curried fish dish--I personally would not have added any more spices--so I advise anyone perusing these reviews prior to making this recipe to try it first before adding anything--you may very well find you like it as is. I, for example, am not big on hot spices, so I cut the chili powder by half. After tasting the finished dish, I decided a bit of sweetener would compliment the flavors and bring out its best--and my husband, who tasted before and after the sweet addition, agreed that was just the touch needed. But all of us are so individual--so try as is, unless you know yourself well enough to change something--but don't assume the rest of us have YOUR tastebuds. I also think broiling the fish separately is just extra work--it was simply delicious when made together with the spices, coconut milk, with the vegetables added a bit later--and "simply" is a key word--why go through more steps and more cleanup when this is so great as a "one pot wonder"?

I'm giving this 4 stars only because I changed the recipe, feeling that it was too heavy on the mayo. I used about half the mayo called for, wine vinegar and minced fresh garlic and onion rather than powdered dry--it goes wonderfully with tuna and hard boiled eggs on a tossed salad-- lettuce, tomatoes, cukes, peppers, red onion, etc. Thanks so much for this recipe--great for catching an avocado on its way out!

delicious!! cholent is a tricky dish to make just right and this recipe is perfect! the consistency is right on target, not too watery or too thick and the flavors all mesh together wonderfully to make this the highlight of our Saturday afternoon meal. thank you basg for the recipe!